三次醒面工艺对鲜湿面食用品质的影响
矫春苗, 胡中泽, 沈汪洋, 黄文晶, 蒲慧婷, 洪秀娟, 李一勃, 何韵然, 孙云杰, 赵红勤, 贾喜午
食品与发酵工业 ›› 2022, Vol. 48 ›› Issue (5) : 213-218.
三次醒面工艺对鲜湿面食用品质的影响
Effect of three-times dough resting on the edible quality of fresh and wet noodles
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